Planning a Wedding Dessert Table in Alexandria: A Délices Guide

From the centrepiece cake to the patisserie pavilion and white-glove service — how to plan an unforgettable wedding dessert table for 100+ guests in Alexandria.

A wedding dessert table is the moment your guests remember. After a hundred years of catering Alexandria's weddings — and, once, a royal one — here is how we think about getting it right.

Start with the centrepiece

Every great dessert table has an anchor: the cake. Decide early whether you want a classic tiered centrepiece, a modern single-tier with a dessert spread around it, or something distinctly Alexandrian — a tower of pistachio mille-feuille, say, or a kunafa cheesecake that nods to both Greece and Egypt. The centrepiece sets the palette for everything else.

Build the pavilion around it

Around the cake, a Délices dessert pavilion brings the full range: French éclairs and tarts, Greek baklava and galaktoboureko, verrines, gelato made by the Italian method, and petit-fours. The trick is variety with restraint — three or four families of dessert, beautifully repeated, read as more luxurious than twenty competing ones.

Don't forget the coffee

A live coffee station — Greek coffee pulled in the briki, espresso, our Guatemalan blend — gives older guests a place to gather and gives the evening a second act after dinner. It costs little and is remembered for years.

Service is the invisible ingredient

For 100 guests and up, the difference between a good event and a flawless one is the brigade. Trained waiters, butlers and a maître d' who run the floor end-to-end mean you greet your guests instead of managing them. This is the part Délices has done since 1937, and it's the part couples thank us for most.

How far ahead to book

For weddings, reach out as early as you can — popular dates go quickly. Share your date, venue and guest count and we'll prepare a proposal; the owners review every catering request personally. The minimum for full catering and service is 100 guests.